First make the Amaretto apricots. Halve and stone the
apricots, then pack them gently into a sterilized jar. Split
the stones, put the kernels into the jar and top up with
Amaretto. Store in a dark cupboard for at least a fortnight
before using. They will keep for up to a year.

To make the pastry, mix the butter and sugar in a bowl with a
wooden spoon. Slowly add the flour and almonds, using your
hands to bring the dough together into a ball. Wrap the dough
in clingfilm and store in the fridge while you make the
filling.

Bring the milk to the boil, then add the vanilla pod and
rice. Simmer on a very low heat for 25 minutes.

While the rice is cooking, puree about 175g (6oz) of the
apricots to a smooth paste with a tablespoon of the liqueur.
You need to reserve a few apricots for decoration. When the
rice is cooked, remove the vanilla pod, then add the crème fraiche
and the apricot paste and stir thoroughly.

Preheat the oven to 200°C (400°F), Gas Mark 6. Take the
pastry out of the fridge and roll it out to fit a 25cm (10 inch)
flan tin. Prick the base with a fork, then line with
greaseproof paper and baking beans. Bake in the oven for 18 -
20 minutes, until a pale golden colour. Remove the paper and
beans and allow to cool.

Pour in the rice filling. Drizzle with the butter and
sugar, then top with the remaining apricots. Cook in the oven
for 20 minutes.